This has WAY TOO MUCH apple cider vinegar. It made the dish very sour and the whole house just smelled of vinegar. I'd use half the amount next time.
Because the vinegar overpowered everything else, I sprinkled brown sugar on towards the end, which caramelized. Then it tasted much better.
Also, it needed 40 minutes, not 25. Maybe it's my oven (though other stuff I cook is okay) so have a little flex time.
I used Pink Lady apples, which are tart.